Effects of temperature and NaCl percentage on lipid oxidation in pork muscle and exploration of the controlling method using response surface methodology (RSM)-Reference-Cited by-同舟云学术

Effects of temperature and NaCl percentage on lipid oxidation in pork muscle and exploration of the controlling method using response surface methodology (RSM)

Published:2012-04 Issue:3 Volume:131 Page:817-825
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Jin Guofeng,He Lichao,Zhang Jianhao,Yu Xiang,Wang Jiamei,Huang Feng

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference29 articles.

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3. Lipid oxidative changes throughout the ripening of dry-cured Iberian hams with different salt contents and processing conditions;Andrés;Food Chemistry,2004

4. Antioxidant activity of Carob fruit extracts in cooked pork meat systems during chilled and frozen storage;Bastida;Food Chemistry,2009

5. Modelling the temperature dependence of oxidation rate in water-in-oil emulsions stored at sub-zero temperatures;Calligaris;Food Chemistry,2007

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